|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety: Facility has signed EHPs in facility from employees and posted materials from MCHD, but forms for randomly selected employee could not be produced in order to confirm employee had been informed of their reporting responsibilities. CDI- Employee reviewed and signed employee Health Reporting Agreement. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Onions and peppers held on TPHC were not labeled with a start or discard time. Butter held on TPHC was not labeled. Chicken, pork belly, brisket, held on TPHC at top level of grill was not labeled CDI- discarded voluntarily. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths on surfaces at front line. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans stacked in the dish pit and stored as clean were stacked wet. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed clogged spray ports on interior of dish machine. |